Wednesday, April 13, 2011

Leek, Mushroom and Chard Tart - GF

This is a combination of a few different recipes that I have been eyeing for awhile. I had it for dinner tonight and it was filling and extraordinarily good. The crust is very....healthy tasting, in a "I know this is good for me" kind of way. It actually reminds me of a whole wheat crust.

Gluten Free Leek, Mushroom and Swiss Chard Tart
Makes 4 - 4 1/2 " tartelettes

For the Crust (this crust recipe makes a double batch, I froze half of it)
*Adapted from a recipe at La Tartine Gourmande

1/2 C almond meal flour
1/2 C quinoa or oat flour (I grind mine in a coffee grinder from quinoa flakes)
1/2 C brown rice flour
1/4 C sesame seeds, optional
1.5 tsp xantham gum
1/2 tsp salt
7 TB butter or non-hydrogenated shortening, cold, cubed
1 egg
4 TB cold water, or more as needed

1. Preheat oven to 400 degrees.

2. In a food processor combine the flours, sesame seeds, xantham gum and salt. Process for a few seconds until well combined.

3. Add the butter/shortening and pulse until it resembles crumbs.

4. Add the egg and continue to pulse for a few seconds. Add the water, one tablespoon at a time until the dough detaches from the bowl.

5. Press into the bottom and up the sides of your tart pans. Poke a few holes in the bottom with a toothpick. Set aside.

For the Filling

2 TB extra virgin olive oil
1 leek, white part only, sliced thin
1 C mushrooms, diced
1 C chopped swiss chard
3 garlic gloves, finely minced
1/4 tsp fresh thyme
salt and pepper
pinch of red pepper flakes
2 eggs
1/4 C cream or dairy alternative (I used almond milk)
2 TB milk or dairy alternative (I used more almond milk)
1 oz goat cheese, optional

1. Heat the oil over medium heat. Saute the leeks, mushrooms and chard for 3 minutes. Add the salt, pepper and red pepper flakes. Add the garlic and fresh thyme and saute an additional three minutes. Avoid browning the garlic. Turn off the heat.

2. In a medium mixing bowl beat the eggs with the cream/milk. Stir in the cooked vegetables, and cheese if using.

3. Pour the filling into the pans. Bake at 400 degrees for 20-25 minutes, until the center is set. Let cool for 5 minutes before removing from pans. Serve with a side salad of fresh salad.

This recipes is linked to Real Food Weekly, Fight Back Fridays and Seasonal Sundays. Thanks for hosting ladies! Go check out the collection of awesome recipes!


  1. Yum! This looks awesome - I love the sounds of that crust. I think I'll have to try it. One can never have enough pie crust recipes... Thanks for linking up to Go Ahead Honey It's Gluten-Free this month! Can you include a link back? Thanks!

  2. Maggie, it is yummy, and the crust is delicious. I even made a sweet custard pie with that same crust. I think it would also work as a top crust is you refrigerated it first and then rolled it out. It is pretty flaky, for a GF crust. :)


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